Quecruyt (Quince Paste)
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Een notabel boecxken van cokeryen (Netherlands, ca. 1510 - C. van Tets, trans.), entitled "Quecruyt (Quince Paste)". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

To make quecruyt [quince paste]. Take quinces and peel them. Then take the seeds out and boil them in wine until one can sieve them. When they are sieved take the same quantity of good skimmed honey and this [mixture] boiled until it is very thick, and you shall test it on a saucer. If by chance it is [thick] enough so one shall put spices into it. Yes, if one wants spices, and then you shall boil it until it is soft enough; while it is hot one shall put it in boxes or in canisters or in glasses. But first one shall strew the cases with powder, against sticking. And some put in honey, one fourth part and the other three parts sugar. Some take only sugar instead of honey. Item. One shall put the following spices in, cinnamon, cloves, nutmegs, each a quarter; ginger, long pepper, mace each half an ounce.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

quince
pastry
suet
wine
honey
podour
sugar
cinnamon
cloves
nutmeg
ginger
pepper
mace


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

quince: A close relative of the apple, with a hard, fragrant fruit (Cydonia oblonga).


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Een notabel boecxken van cokeryen". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?einno:171>. Accessed on August 22, 2019, 4:35 am.




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